Evets
Well-Known Member
I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.
For the record: While I like it, it's not my favorite. But I've never been able to make it work on one of my pizzas. It always ends up a sloppy mess from the moisture.
I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.
I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.
The "tidbits" are key! Also dry them on a plate in some paper towel
I found a recipe for a s'mores pizza a while back that I wanted to try for dessert on pizza night. I haven't gotten around to giving it a try yet, but should probably dig it back up.
Im always making pizza. I tried the steel on top rack with no broiler and meh. White crust, oddly enough after a long par bake at 550 and a long bake at 550 that white crust is crunchy as all get out. Super cracker with air pockets. I really want my crust to look like yeasties. Sugar and oil in dough is next move I guess. The broiler does it but blasts the cheese. Maybe broil on par bake. This oven sucks for pizza I wonder.View attachment 607779View attachment 607780View attachment 607781
I won’t ask what the ranch and hot sauce are doing there.I know, I know, pineapple on pizza and olives
Thanks hanglow and schematix that is what I am looking for. I have some golden promise and a blender. How much do I add?
Won't look great from inside my stomachCan we get the money shot on that?
this is my spice recipe by the way for about 16 oz of cooked tomato's which should yield about 2 or 3 - 12 " pizzas, the tomato brand will really dictate how sweet they are and their all different so salt to taste but this is the basic recipe, I have a big plastic tub I made up about 32 oz of the powder and I just add 1 heaping tablespoon for enough sauce that makes 2 - 12" pizzas, I like my sauce kind of thick because as you can see I use a lot of cheese
My Pizza Sauce
· 1 tsp dried basil
· 1 tsp sugar
· 2 tsp salt
· 1 tsp dried oregano
· 1 tb garlic powder
· 1 tsp onion powder or flakes
·
(optional)
· 1 tb olive oil
· pinch of red pepper flakes
· or 1/2 tsp ground black pepper
I won’t ask what the ranch and hot sauce are doing there.
We had a bit of a holy war at our last pizza night and wanted to get HBT's opinion. For veggies, chopped or slice? My vote is sliced.
I try to stick to the three ingredient rule for toppings, cheese, sauce and herbs excluded.Better question is how many different meats until it’s too many?
I got a baking steel (1/2" thick) for Christmas. I still need to get used to it but it turned out some pretty good pizza.View attachment 610048View attachment 610049View attachment 610051
Agreed. It hasn't official found a home yet in the house... I get in trouble when I leave it in the oven [emoji852]️.The only negative thing I have found with those baking steel's are finding a place to store them, and then moving back and forth. They are heavy, but worth it!
I've been working on a crispy thin crust, I have the thin down pat but not the crispy, anyone have the recipe for a cracker thin crust, my baking powder crust just didn't get it and everyone seems to say their recipe is crispy but it's not, not at all
I tried 3 pans and 5 recipes at 550 on the lowest rack, still no crispy, haven't tried the stone yet but my inspiration was 25 years ago I had a pizza inn thin crust I loved and I worked there as a kid and they just had gas ovens so it must have been the recipe
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